| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck tender; cubed |
| 1 |
tb |
To 2 tb wesson oil |
| 2 |
cn |
(14 1/2 oz) beef broth |
| 1 |
cn |
(8 oz) hunt's tomato sauce |
| 4 |
ds |
Tabasco pepper sauce |
| 1 1/2 |
tb |
Onion powder |
| 3/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Beef bouillon granules |
| 1 |
ts |
Chicken bouillon granules |
| 3/4 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Cumin |
| 3/4 |
ts |
White pepper |
| 6 |
tb |
Gebhardt chili powder |
|
|
Salt to taste |
INSTRUCTIONS
CHUCK OZBURN HBWK07A
PART 1
PART 2
Recipe by: HBWK07A Chuck Ozburn
Brown meat in oil; cover with beef broth; stir in all remaining
ingredients in Part1; medium boil until meat is tender, add HOT water as
needed; 30 minutes before serving, add the ingredients of Part 2 and
simmer; serve with chilled bottles of Yago Sant'Gria and Pillsbury
Cornbread Twists.
David Valega Bethany, Oklahoma
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God wants to be your best friend”